Frozen Swiss Roll Ice Cream Cake

READY IN: 20mins
SERVES: 20-25


  • 2
    (400 g) packages chocolate swiss rolls, individually wrapped, sliced in 4 (6 mini rolls in each package)
  • 8
    cups vanilla ice cream, softened
  • 12
    cup smucker's sundae syrup, Caramel Syrup, divided
  • 12
    cup smucker's sundae syrup, Chocolate Syrup, for garnish (optional)


  • Line a 12 cup metal bowl with plastic wrap.
  • Line inside of bowl with sliced swiss rolls, allowing them to overlap if necessary. Reserve the remaining slices for the top.
  • Fill with 2 cups of softened ice cream, spreading ice cream slightly up the sides of the bowl.
  • Cover with 1/4 of the caramel syrup.
  • Continue layering ice cream and alternating syrups, ending with ice cream.
  • Place remaining swiss roll slices on top.
  • Cover with plastic wrap and freeze until firm, about 3 hours. To serve, invert onto serving dish, remove plastic wrap and garnish with additional sundae syrups.